Broccoli & Cheese Twice Stuffed Potatoes
Fills Three or Four Medium Potatoes
For 1½ - 2 cups mashed potatoes you'll need:
  • 1 cup steamed broccoli florets, cut into small pieces
  • ½ cup shredded cheese
  • 3 ounces cream cheese, cut into small pieces
  • salt and pepper to taste
  • more shredded cheese for garnish
  1. Add the ingredients to the mashed potatoes and mix well.
  2. Adjust the seasoning.
  3. Fill the potato shells by spooning about ½ cup of the potato and broccoli mixture into the shells, packing as needed.
  4. Arrange on a cookie sheet and sprinkle with more shredded cheese, pressing the cheese into the mashed potatoes. You should have enough to fill 6 -8 potato shells (halves) depending on the amount used.
  5. Bake in a 350 degree oven for 15 - 20 minutes or until heated through if eating right away.
  6. Otherwise place the baking sheet into the freezer for two hours or until frozen enough that the potatoes can be handled without crushing them.
  7. For long term storage wrap each potato shell (half) in waxed paper, then again in foil. Store in a large plastic bags for up to three months.
  8. To reheat, unwrap all the layers and place in a 350 degree oven for 40 minutes or so. If you'd rather microwave, remove the foil layer and microwave on medium heat (50% power) for 6 minutes or until heated through.
Recipe by Lydia's Flexitarian Kitchen at